Coffee Book Club

Don't our crazy hectic schedules keep us running? So it's always a welcome relief when we can find the time to sit back and relax (with a soothing cup of decaf, of course) and a great book! And here's the spot to find a good recommendation for a coffee-themed read. Watch for more suggestions in the future... and if you send in your favorite, we'll consider posting it, too.

Cover of The Espresso Quest

The Espresso Quest is one man’s journey to find the smooth, rich and complex flavor of a flawlessly prepared espresso. Whether you’re a fan of a perfectly poured espresso, or have yet to acquire a taste for one, you’ll be sure to have an espresso epiphany after reading Instaurator’s book.“ …Laura Everage, former Managing Editor of The Gourmet Retailer USA

The Espresso Quest, published by Loowedge Publishing in 2008, is an exciting tale of an espresso lover’s quest to find the pure joy experienced in a perfectly prepared cup of espresso coffee. It is gorgeously photo-illustrated with wonderfully clear chapters.

In his book, Instaurator (yes, that’s his name!) weaves tales of how he became enlightened to perfect espresso, and how his journeys – and the people he met along the way – helped him realize that espresso is not something that can be prepared by following a set of rules. Instead, he found that it requires passion – of the growers, roasters and baristas – to ensure that the coffee bean is brought to its purist state.

On page 137 Instaurator states, “Perhaps a bit like alcohol intolerance, everyone seems to have a different tolerance to caffeine. With this in mind, why shouldn’t people who are sensitive to caffeine be able to enjoy great tasting espresso as well? They can enjoy it. I have tasted great decaf espresso myself, and no one ever needs to feel inferior for drinking and enjoying decaf.” BRAVO, Instaurator!

Through it all, this international coffee consultant emphasizes, “Let taste be your guide.” Instaurator’s quest is sure to incite many more passionate discussions about how to best experience that ultimate espresso.

For more info on this book check out

Cover of Passion for Coffee

Our first recommendation is a beautiful book called Passion for Coffee: Sweet and Savory Recipes with Coffee by Patricia McCausland-Gallo, a Silver Medal Winner in the 2008 Independent Publisher Book Awards. Here's what Taste Magazine Cincinnati, Tuesday, December 11, 2007, had to say about it...

Whether it's dark roast in the morning or an intimate chat with a friend over a latté, everyone loves their coffee in their own way. Now connoisseurs can satisfy their love of coffee and their sweet tooth too. Passion for Coffee, a new cookbook from Patricia McCausland-Gallo, incorporates the timeless drink and bean into a collection of delicious recipes.

McCausland-Gallo is a nutritionist, pastry chef, teacher and food writer, and a native of Colombia, the country that is home to what many claim is the richest coffee in the world. It's also a place where great food and deliciously decadent desserts like tres leches are as standard as the beautiful Andes Mountains. McCausland-Gallo's mother was a baker and her bakery took up a third of the house young McCausland-Gallo grew up in. Her mother used pure ingredients like whole cream, long vanilla beans and dark coffee beans to create mousses and ice creams.

Thus, McCausland-Gallo created Passion for Coffee, both to honor her past and give homage to the crop that has always incited passion all over the world. The 216-page book was originally written in Spanish and released in South America in 2006. Now the best seller has been translated into English and is available in the United States. It features over 200 recipes, from cakes, cookies, cool desserts and drinks, to entrees and even salads that all call for coffee in some form.

Passion for Coffee (ISBN 0-9797594-0-6) can be purchased through The Cookbook Marketplace at or by calling 800-269-6839.

Caramel Coffee Sauce

Caramel Coffee Sauce

The best sauce in the book! Will bring out the best everywhere you add it and it takes only seconds to prepare.


1/4 cup firmly packed dark brown sugar
1/4 cup heavy cream
3 tablespoons brewed espresso or Basic Concentrated Coffee
1 tablespoon butter

  1. Combine the sugar, cream and coffee in a small saucepan. Bring to a boil and cook, mixing continuously, for 30 seconds to 1 minute. Turn off the heat, add the butter, mix. Set aside to cool.
  2. Place a waffle or two on each plate and top with ice cream or whipped cream and caramel sauce. Sprinkle with powdered sugar, if desired.
Cornish Game Hens with Blackberry-Coffee Sauce

Cornish Game Hens with Blackberry-Coffee Sauce

(2-4 servings; scant 1 cup sauce)


2 Cornish game hens (1 1/4 pound each)
1/3 cup dried Zante currants
3 tablespoons olive oil
4 sprigs rosemary
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup chicken stock
1 cup blackberries
1/2 cup red wine
5 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon freeze-dried or granulated instant coffee

  1. Preheat the oven to 425°F.
  2. Wash the Cornish hens and pat dry. In a bowl combine the currants, 2 tablespoons olive oil, the leaves from 2 sprigs rosemary, the garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Place a little less than half of the currant mixture in the cavity of each hen and rub the rest on the outside. Don't worry if the currants fall off the hens onto the bottom of the baking pan; some of the ones on the surface of the hens can burn on baking. Tie the legs with twine and place 1 sprig of rosemary over each bird.
  3. Place hens on a rack over a flameproof baking pan. Add 1/2 cup chicken stock to the pan and bake for 45 to 50 minutes. Remove from the rack and set aside covered for 5 minutes. Keep the pan juices.
  4. Place the remaining 1/4 cup chicken stock, the blackberries, wine, sugar, mustard, coffee, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender and puree until smooth. Pass through a sieve into the baking pan and scrape up all bits and juices. Place over medium heat and cook for 1 to 2 minutes.
  5. Remove the rosemary sprigs from the hens and cut off the twine. Cut the hens in half and serve with the sauce.